Ingredients

Directions

Drain the chickpeas and set on paper towels in a colander to dry thoroughly. (This can be done 1 day in advance.)Heat the oil in a large pan (preferably cast iron) to 350°F, or until the oil makes bubbles around a single chickpea when you drop it in.Add the chickpeas in batches so the pan doesn’t crowd. Fry each batch for about 5 minutes until the chickpeas darken and are crunchy.Remove the chickpeas from the oil with a slotted spoon and drain well over a colander or sieve. Toss the chickpeas with the smoked paprika,salt, chili powder and lime juice adding more to taste. Serve right away while still warm and crisp.